Directions

In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.

Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately.Yield: 2 servings.

Originally published as Broccoli-Cauliflower Cheese Soup in Cooking for 2
Winter 2005, p29

In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.

Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately.Yield: 2 servings.

Originally published as Broccoli-Cauliflower Cheese Soup in Cooking for 2
Winter 2005, p29

Reviews forCauliflower Broccoli Cheese Soup

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gunslinger User ID: 544392216183

Reviewed Dec. 28, 2014

"Very good and creamy! I topped mine with some shredded cheddar cheese. It would also be good with some diced ham or mushrooms. I like the fact that it makes a small amount but could be easily doubled."

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OneWiseLady User ID: 792448465661

Reviewed Aug. 8, 2014

"I doubled the recipe and added extra shredded cheese. It was scrumptious! I would surely make it again. I couldn't get my husband to try it for he doesn't like cream soups! It was yummy! I had two bowls to make up for my husband having none!"